A few months ago I was looking for baking ideas and came across these Biscoff blondies from Sally’s Baking Addiction. Although I have always seen and heard rave reviews about cookie butter, I had never baked with it myself. This got me thinking and inspired me to create this recipe for Cookie Butter White Chocolate Chip Cookies!
What is cookie butter? Cookie butter, which originated in Europe, is ground spice cookies. I originally had Biscoff when I was in Ireland a few years ago. I loved it and couldn’t wait to get my hands on it again! What could be better than ground cookies 🙂
Quick tip: The cinnamon and nutmeg in this recipe enhance the spices within the cookies. The white chocolate chips add a sweetness and accompany the flavors of the spice cookie! If you cannot find mini white chocolate chips, feel free to use regular white chocolate chips.
This recipe begins like any standard cookie recipe. Cream softened butter with the brown sugar and granulated sugar. Beat until light and fluffy, ~2-3 minutes.
Then add the vanilla, egg, and cookie butter. Mix the dry ingredients in a small bowl, and with the mixer on low speed add the flour mixture.
Quick tip: Using both baking soda and baking powder gives the cookies a bit more of a lift and works well to contribute to the chewy texture.
Once incorporated, add the white chocolate chips until evenly distributed. Although you will want to eat these right away, the cookie dough needs to chill for at least 1 hour. This allows the flavors to blend and gives the cookies the appropriate texture. It’s worth the wait, I promise!
Once chilled, roll 1 tablespoon of dough into a ball to form each cookie. Roll them in granulated sugar and bake for 6-8 minutes or until just golden brown around the edges. To ensure the cookies are chewy, I like to slightly underbake them. Cool on a wire rack and enjoy 🙂
Quick tip: Rolling the cookies in sugar gives them a nice shine and wonderful crunch!
Full of spices and white chocolate chips, these chewy Cookie Butter White Chocolate Chip Cookies are perfect for any sweet craving!
- 8 tablespoons (1 stick) unsalted butter, softened
- ½ cup dark brown sugar
- ¼ cup granulated sugar
- 1 large egg
- ½ cup cookie butter
- ½ teaspoon vanilla extract
- 1 and ¼ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup mini white chocolate chips
- ¼ - ½ cup granulated sugar , for coating cookies
Preheat oven to 375°F. Line a baking sheet with parchment paper.
In the bowl of an electric mixer, beat the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.
Add the egg, vanilla, and cookie butter. Beat on medium speed until incorporated.
In a small bowl mix the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
With the mixer on low speed, add the flour mixture into the batter. Mix until all the flour is incorporated. Add the mini white chocolate chips and mix until evenly distributed.
Refrigerate the cookie dough for at least 1 hour.
Form 1 tablespoon of cookie dough into a ball. Roll in granulated sugar and place on a cookie sheet. Bake in preheated oven for 7-9 minutes or until just brown along the edges.
Cool on cookie sheet for 2 minutes, then transfer to a wire rack.
Store in an airtight container at room temperature for 3-5 days.
- If you cannot find mini white chocolate chips, just substitute regular white chocolate chips.
- In this recipe, I used Trader Joe’s Speculoos Cookie Butter. You can also use Biscoff.